Moroccan Eggplant Soup
serves 6 - 8
2 onions, chopped
lots of olive oil
1 ½ teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground turmeric
2 cups (480 ml) boiling water
400 g eggplant, cut into cubes (about 5 cups (1.2 l))
1 ½ teaspoons salt
Pepper to taste
2 cups (480 ml) whole milk
1 cup (240 ml) full fat Greek yogurt
For each portion 1 tablespoon full fat Greek yogurt
½ cup (240 ml) dried apricots, cut into cubes
½ cup (240 ml) roasted almond slices
In a soup pot sautee the onions in olive oil until translucent.
Add the spices and stir until onions are coated.
Add 2 cups boiling water, eggplant cubes, salt and pepper and bring to a boil. Then turn the heat down to a simmer, cover with a lid and let simmer for 20 minutes, stirring every 5 minutes.
Pour the soup in suitable portions into blender and puree. Add the milk and puree some more.
Pour the pureed soup back into a pot and whisk in the Greek yogurt.
Taste the soup and if necessary, add salt and/or spices to taste. Heat until almost boiling.
When serving, pour soup into plates and add one tablespoon of Greek yogurt per person, sprinkle with dried apricots and almonds slices.